It's 9 PM. You're hungry. The fridge has nothing promising. But wait - you have pasta, butter, and garlic. Congratulations, you're about to eat like a king (or at least like someone who didn't resort to cereal for dinner again).
Prep: 5 minCook: 15 minServes: 2Easy
Ingredients
Instructions
Boil a large pot of water. Salt it like the sea - if you taste it and don't taste salt, add more. Cook the pasta according to package directions. Set a timer. Don't guess.
BEFORE YOU DRAIN THE PASTA: Scoop out at least 1/2 cup of that starchy pasta water and set it aside. This water is liquid gold. It's what makes the sauce silky instead of greasy. Do not skip this step.
While pasta is cooking, melt the butter in a large pan (big enough to hold all the pasta later) over medium heat. Don't crank the heat - burnt butter is sad butter.
Add the minced garlic to the butter. Cook for 1-2 minutes, stirring frequently, until it's fragrant and JUST starting to turn golden. If it turns brown, you've gone too far and your sauce will be bitter. Start over or embrace your mistakes.
Drain the pasta (you saved the water, right?) and add it directly to the pan with the garlic butter. Toss it around to coat every strand.
Add the pasta water a splash at a time while tossing. This emulsifies with the butter to create an actual sauce instead of just greasy noodles. You probably won't need all 1/2 cup - use your judgment.
Take the pan OFF the heat. Add the Parmesan and toss vigorously. Adding it off heat prevents it from clumping into a sad mess. Season with salt and pepper.
Serve immediately. Top with parsley if you're feeling fancy, red pepper flakes if you want heat. Eat standing over the sink or at a table like a civilized person - your call.
Stuff You Might Need
A pot for boiling pasta. A large pan or skillet. A colander for draining. A ladle or measuring cup to scoop out pasta water. Basic stuff you probably already have unless you've been living on takeout.